9
RECIPES
Greek Pork Chops
2 Tbsp. apple cider vinegar, divided
1 tsp. dried dill weed
2 tsp. olive oil, divided
½ tsp. kosher salt, divided
1 tsp. dried oregano
1 cucumber, seeded and diced
1 tsp. garlic, minced
2 tomatoes, cut into wedges
4 boneless, center cut pork chops
1 medium onion, thinly sliced
¾ cup plain fat-free Greek style yogurt
1. Combine 1 Tbsp. vinegar, 1 tsp. oil, oregano and garlic. Use a pastry brush
to apply to both sides of the pork chops, and set aside for 15–20 minutes.
2. In a small bowl, whisk together remaining vinegar and oil, yogurt, dill and
1/4 tsp. salt. Stir in the cucumber and chill in the refrigerator.
3. Heat a large skillet to medium/high heat. Cook the pork chops 4–5
minutes on each side (done when internal temperature reaches 160° F).
Sprinkle with remaining salt.
4. While the meat is cooking, warm the tomatoes and onion in a small skillet
over medium heat on the other burner. Stir often and remove from heat
when they begin to soften.
5. Serve the pork chops with tomato and onions on the side, all topped with
the yogurt sauce.
Serves 4
Rice Pudding
4 cups rice, cooked
¾ cup raisins
4 cups milk
1 tsp. vanilla
2/3 cup sugar
lemon zest
1 Tbsp. butter
1. In a medium-sized pot, mix the rice, milk, sugar, butter, raisins and
vanilla. Cook over medium heat (do not boil), stirring often, until most
of the liquid is absorbed (30–40 minutes).
2. Sprinkle each serving with lemon zest, and serve hot or cold.
Serves 6
